Porridge, Parkin and the Golden Spurtle: A Celebration of Scottish and Yorkshire Traditions

On 25 November, we will be showing The Golden Spurtle - a charming documentary that captures the heart and humour of the 2023 World Porridge Making Championships in Carrbridge.

Each year, this sleepy Highland village bursts into life as locals and competitors from around the globe gather to compete for the coveted Golden Spurtle and make the perfect porridge from just three ingredients: untreated oatmeal, salt and water.

Set against the stunning backdrop of the Scottish Highlands, and brimming with wit and warmth, The Golden Spurtle captures the humanity of village life and those who visit with spurtle in hand. Find out more and book your tickets here.

One of our fantastic volunteers, Margaret Leach, knows the competition well. While The Golden Spurtle film focuses on the 2023 Championships, Margaret competed in later years. Last year she reached the final with her delicious porridge, and this year she returned with an innovative creation - Yorkshire Parkin Porridge, inspired by Bonfire Night traditions.

Margaret's Story

“I was born and lived in Edinburgh for 18 years but I have lived in Yorkshire for the past 50 years. My inspiration for Yorkshire Parkin Porridge was based on bonfire night and the fact that Guy Fawkes was born nearby in York.

In my heat, I had 30 minutes to produce 3 bowls of traditional porridge as well as three portions of Yorkshire Parkin Porridge. Everything went according to plan and I was really pleased with my results.  

On the day, a Norwegian won the Golden Spurtle and an Australian won the Quaich. Although I reached the final last year, I wasn't placed this year.  It has made me even more determined to do better next time!  I enjoy it so much, I hope to take part in this competition again and who knows, perhaps win the Golden Spurtle for Yorkshire.” 

Try Margaret’s Yorkshire Parkin Porridge

Margaret’s delicious recipe brings together the warmth of Yorkshire Parkin and the comfort of traditional porridge - perfect for a chilly Bonfire Night.

Remember, remember the fifth of November, the gunpowder, treason and plot! On Bonfire Night, Yorkshire Parkin cake, made with oatmeal, is enjoyed by many. Baked in Yorkshire from the early 18th century, this ginger cake has inspired my speciality recipe, Yorkshire Parkin Porridge. It’s warm, spicy and gooey - the perfect pudding for a cold, frosty bonfire night. It is quick and easy to make using store cupboard ingredients.

Light up your night with this dish - it’s sure to go with a bang. Prepare for fireworks!

Ingredients (serves 4)

• 1000ml whole milk
• 8 heaped tbsp Hamlyns oatmeal
• 2 level tsp ground cinnamon
• 4 level tsp ground ginger
• 2 level tsp dark muscovado sugar
• 2 tbsp golden syrup
• 3 tbsp black treacle
• 2 tbsp stem ginger (roughly chopped)
• 4 chunks of stem ginger
• 4 pinches sea salt
• Crushed cinder toffee (honeycomb)
• Clotted cream, to serve

Method
• Heat the milk and oatmeal in a saucepan. Bring to the boil and simmer for 3 minutes.
• Add the cinnamon, ginger, muscovado sugar, golden syrup, black treacle, half the chopped stem ginger and sea salt. Simmer for a further 2 minutes, stirring continuously.
• Spoon into dessert glasses.
• Insert decorative fireworks (cake toppers) into a chunk of stem ginger and place in the centre of each glass.
• Top with crushed cinder toffee and chopped stem ginger. Serve with clotted cream on the side.

Find out more about the The Golden Spurtle film here.